Chicken Soup with Bell Peppers and Parsley

Ingredients

• Chicken Thighs 20 oz
• Onion 1 head
• Orange Bell Peppers 5 oz
• Salt to taste
• Parsley 0 oz
• Salad Potatoes 10 oz
• Carrot 5 oz
• Bay leaf 2 pieces
• Pasta (corkscrew) 0 oz
• Vegetable Oil 0 fl oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Wash the meat thoroughly under running water and separate it from the bone.

Step 3

Cut the boneless thigh into portion-sized pieces, place them in a 3-liter pot, cover with water, and put on the heat.

Step 4

Bring to a boil, skimming off any foam if necessary.

Step 5

Add 2 bay leaves to the pot, season with salt to taste, and simmer for about 30 minutes with the lid on over medium or low heat.

Step 6

Peel the potatoes, wash them well under running water, and cut them into cubes.

Step 7

Add the potatoes to the pot with the meat, bring to a boil, skimming off any foam if necessary, and cook with the lid off over medium heat.

Step 8

Pour 50 ml of vegetable oil into a frying pan.

Step 9

Peel the onion, wash it well under running water, chop it finely, and add it to the frying pan with the vegetable oil.

Step 10

Remove the seeds and stems from the red bell pepper, chop it finely into strips, and add it to the frying pan with the onion.

Step 11

Peel the carrot, wash it well under running water, grate it finely, and add it to the frying pan.

Step 12

Place the frying pan on the heat and sauté the vegetables with the lid off over medium heat, stirring occasionally, until cooked.

Step 13

When the potatoes are ready, add the cooked vegetables and pasta from the frying pan to the pot.

Step 14

Wash the parsley well under running water, remove any excess, chop it finely, and add it to the pot. Bring to a boil, skimming off any foam if necessary, and season with salt to taste. Cook the soup for another 5–7 minutes with the lid off.

Step 15

Serve hot.